I really, really love the fresh, buttery, lightly sweet taste of carrots – especially loaded when with tons of herby garlic ...

Add hazelnuts and garlic and continue to sauté ... Top generously with Parmigiano, some more carrot tops or parsley, and cranks of black pepper.

Heat the oil in large pan and fry the onion until it is turning translucent, add the garlic and carrots and fry on a low heat for another minute. Remove from the pan. Add the meat to the same oil ...

In a medium mixing bowl, mix carrots, parsley and rinsed capers. Set aside. Make the dressing: Chop garlic, then finely mince along with a pinch of salt. In a small bowl, combine minced garlic ...